Four "s" Tomatoes! (Simple Shrimp Stuffed Salad)

Recipe by Happy Harry 2
READY IN: 20mins


  • 1 12
    lbs medium shrimp, pre-cooked (or cook yourself)
  • 3
    stalks celery, finely minced
  • 2
    tablespoons parsley, finely minced (if you don't have fresh, leave out)
  • 1 - 1 12
    tablespoon creole seasoning (can use Old Bay seasoning)
  • 1
    teaspoon black pepper, fresh ground
  • 34
    cup reduced-fat mayonnaise (no Miracle Whip, please)
  • 1
    cup frozen peas (do not cook, just rinse to separate)
  • 4
    medium-large beef tomatoes (garden fresh are best)
  • parsley (optional)
  • curly lettuce leaf (optional)


  • Remove 16 shrimp and set aside.
  • Coarsely chop rest of shrimp. Mix with the next six ingredients and refrigerate. Start with 1 tbls creole seasoning and taste before adding more. The flavor increases some with standing.
  • To Make Tomato Bowls:
  • Decide which sides of the tomato will lay flatter. Cut off thin strip to help this happen.
  • Cut off top and empty insides.
  • Lightly salt insides and turn upside down to drain. Leave like this about fiftheen minutes. Do not rinse.
  • Stand upright. Cut in half from top to bottom making sure that the stripped side will now be the bottom.
  • Line 4 plates with lettuce leaves. Fill each tomato half.
  • Place two halves on a plate. Top each half with two whole shrimp and sprinkle with parsley.
  • Yum, yum -- enjoy!